Our lovely Jess, before leaving for Japan, put together a recipe book with many of our beloved recipescheck out our cookbook on Tuesday Mornings​on sale now

Flavors from our Kitchens

Recipes included here from our Tuesday meetings

Potato Pea Sandwiches

Greek Baklava

Tropical Fruit and Cheese Log

Spring Rolls

​Rupuma's Potato Pea SandwichesPotatoes, peas, red onion, cilantro, mayonaise, bread1. boil potatoes with a small amount of salt, mash2. puree bag of frozen or fresh peas3. chop bowlful of red onions4. chop bowlful of cilantro5. Slice crusts from loaf of white bread (or your favorite bread)6. For each sandwich, mix in a small bowl one spoonful of potatoes, peas, onions, and cilantro7. Spread two slices of bread thinly with mayonnaise8, Spread filling between the slices9. Cut on the diagonal10. Grill for 3 minutes in a sandwich grillEnjoy

From Anna​ Greek baklava receipe.

For the baklava:1 lb. of chopped nuts (almonds, walnuts, or pistachios ) 1 lb of phyllo dough1 tablespoon of ground cinnamon 1/3 teaspoon of ground cloves 1+ 1/2 unsalted cow butter melted 2 tablespoons powder sugar. For the syrup: 2 cups of water 2+ 1/2 cups of suga 1/2 cup of honey 2 tablespoons of lemon juice 1 cinnamon stick Finely ground nuts for garnish (optional) or cloves (whole) to put it on the top and keep the phyllo "stuck"Method1 Lightly grease a 9x13 pan and set the oven to 350°F.2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.3 Process the nuts until in small, even sized pieces. Combine with powder sugar, cinnamon, and cloves. In a separate bowl, melt the butter in a pan and after put it in the refrigerator.When the butter is frozen, make a whole in the pan and take the milk out.Then melted again and ready to use it.4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.6 Cut into 24 equal sized squares using a sharp knife. Then put the whole cloves in the middle of each piece.Bake at 350°F for 35-45 minutes or until lightly golden brown, and edges appear slightly crisp.7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, and water in a saucepan. Add the honey at the end(5 minutes before the syrup is ready).Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.( no cold just warm)8 Spoon the cooled syrup over the hot baklava and let cool for at least 24 hours. Garnish with some finely crushed pistachios of desired

Demonstrated by Chouly from CambodiaBring pot of water to a boil. Use water to cook rice vermicelli.To make the sauceCombine:juice of 2 limeslots of minced garlic2 T. white sugar1 T. brown sugarchopped peanuts on top